FAQs

What is tempeh?

It’s the world’s best kept protein secret! Tempeh fermentation is a food process that originated in Indonesia 300 years ago and involves taking soy beans, or any other legume, nut, grain or seed, and naturally transforming them into something even more nutritious, delicious and versatile - to ‘better nature’, you might say!


What’s the power of tempeh?

It’s simple really - tempeh is one of the most delicious, nutritious and sustainable foods on the planet, and we just don’t think this is celebrated enough. We think tempeh has the potential to help people all over the world to meet their protein, fibre, and vitamin B12 needs - without harming the planet in the process! What’s more, it’s also an excellent source of gut friendly bacteria!


How do I cook with tempeh?

Tempeh can be thinly sliced, cut into blocks or even crumbled to resemble a mince. It takes on the flavour of marinates very well, and from then on can be cooked just like meat - fried, steamed, baked, smoked or blackened etc.  It’s a very versatile product that adapts well to any kind of cooking.

Tempeh is most commonly cut it into blocks, soaked in a sweet soy sauce marinade and then fried with some chilli and lemongrass. Frying it also allows tempeh to obtain a crisp golden crust while maintaining a soft, yet firm interior. It’s a must-try! 

For further details, cooking instructions can be found on the packaging of all our products.


What can tempeh be cooked with?

With its nutty and meaty flavour, tempeh goes well with all kinds of meals, such as chilli, stir fries, soups, salads, sandwiches, stews etc. It’s also a popular sandwich filler, giving it a delicious, meaty bite! It really is such a versatile food, which is one of the many reasons we love it and think it has such amazing potential to transform our current food system.


Is there any risk to not cooking it properly?

No! Tempeh is totally safe to eat raw, we just think it tastes better cooked. So, don’t be worried about any health risks to not cooking it thoroughly enough - just cook it to your taste!


Does tempeh need to be refrigerated?

Fresh tempeh does need to be refrigerated, even before it’s been opened. However, our ambient products like our tempeh crisps don’t need to be.


How long does an opened package of tempeh last in the refrigerator?

After tempeh is opened, it can be refrigerated for about 5 to 7 days. Specific instructions will be available on our packaging.


Where can I buy your products?

We will be launching our Better Tempeh, Better Mince and Better Bacon products shortly, so please keep checking on here and on our social media pages for updates. We also have very exciting new products in the works, so watch this space!


What does tempeh taste like?

Typically, people describe tempeh as having quite a nutty taste and a very rich, meaty texture. The closest comparisons we’ve heard are southern-fried chicken or fish sticks, however we don’t really think there’s anything else like it, which is why we reckon it’s such a game-changing food!


How is tempeh made?

  1. Tempeh production begins by soaking, dehulling and partly cooking soybeans (or any other legumes, nuts, grains or seeds of your choosing)

  2. The soybeans are then mixed with a 100% natural fungal starter culture

  3. The beans are later spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature of about 30°C (we’ve developed technology to make this process faster, without compromising nutritional value and actually enhancing the taste!). 

  4. Later, the temperature of the beans will naturally rise and rapid mold growth occurs for about 4 hours. As mold growth declines, the soybeans are bound into a solid mass by the mycelium.


What else can tempeh be made out of?

It can be made out of any legume, nut, grain or seed. We’ve experimented with everything from quinoa to spirulina to chia to chickpeas - we’re reinventing tempeh, so get excited!


What is your approach to sustainability?

Sustainability is a priority in everything we do. Being a start-up, we can’t always be perfect, but we’re always doing our best and striving to be better (excuse the pun!). Our mission is to be the most sustainable company we can. If you have any questions regarding this or any suggestions for us, feel free to get in touch on hello@betternaturefoods.co.


Where do you source your soybeans?

We either source our soybeans from local, organic farms in Indonesia or from Biogarantie® (https://biogarantie.be/) certified soybeans from Brazil and Germany which are dedicated to minimising waste, ensuring fair prices and prioritising environmental protection.


Is tempeh allergen free?

It is on the whole! Tempeh by itself is totally gluten-free and nut-free however it does, of course, typically contain soybeans. That being said, we’re currently experimenting with soy-free tempeh, which we’ll be releasing soon.


Where are you based?

We’re based in London in the UK, but our team works all over the world. Three members of our team work in Java in Indonesia, one member is in Boston in the US, one is in Nottingham and the rest are in London. We’re a company with Indonesian roots but an international perspective and ambition, as is reflected in our team!